Use Abbey-style ale to bathe your homemade cheese and perhaps the meditative and repetitive process and consuming will provide spiritual benefits.
Bourbon- or other liquor-soaked leaves provide an added depth of flavor and visual appeal to this goat’s milk-based cheese.
Learn about the components and science that make cheese CHEESE. Also, learn what to do with the main by-product of the process, whey.
Learn about working with sheep’s milk by making manchego as different types of milk react differently to heat, cultures and agitation.
Learn the tips and tricks to judging the ripeness of cheese so you can serve when the savory flavors are at their peak.
Learn about the basics of white mold, how it is safe to eat on Camembert and Brie, while also adding a powerful and rich flavor.
There are many way to add a kick to flavor your cheese, learn how you can flavor your comembert or other white mold cheeses.
Try out this recipe for a simple and versatile German chees that is low fat and is perfect for a baked cheesecake or pie.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.